Pasta Salad with Green Tomatoes and Herbs; art

It’s not easy being green.

When your garden gives you lots of ripe, green tomatoes…..

Once upon a time I worked with a woman who wouldn’t eat green food. She confided this quirk to me in the middle of winter so my thoughts went to broccoli and Brussels sprouts and lime Jello and I thought: weird but not outrageous.

Then summer came along and I realized that her food avoidance list also included lettuce salads and herbs.

I cannot imagine what she would do if presented with a perfectly ripe, bright green tomato.

I made my favorite summer pasta salad.

It’s also delicious with red tomatoes…. And, maybe, a little more normal in appearance.

The tomatoes need to be marinated with the herbs, garlic and olive oil for the best flavor so this is best if that is started 4 – 6 hours before the pasta.

Click here to Pin Pasta Salad with Green Tomatoes and Herbs

Pasta Salad with Green Tomatoes and Herbs

Print Recipe

I made this with green tomatoes – because I had them and it was fun. Red tomatoes would give it more color and be more traditional.

Please note that the sauce should marinate for at least 2 hours

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Pasta

Ingredients

Scale 1x2x3x

• 3 medium – large garden-ripened tomatoes
• 1/2 cup green olives, pimento stuffed, cut into thirds
• 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
• 2 cloves garlic, minced
• 2 tbs fresh chopped oregano
• 2 tbs fresh chopped chives
• 2 tbs fresh chopped parsley
• 1 1/4 cup (3.5oz, 120gr) pasta

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Instructions

• Peel tomatoes and roughly chop.Put into a large bowl.
• Add olives, garlic, and herbs.
• Pour olive oil over all, stir to combine.
• Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
• When ready to serve:
• Cook pasta according to package directions, drain and add to sauce.

Notes

If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve

I wandered into an art gallery the other day.

It was in the village where the medieval fare was.

I didn’t actually know that it was an art gallery. I thought it was a gift shop.I was looking at the jewelry, as I always do, when the owner suggested I might enjoy her gallery, which was upstairs.

Of course I immediately went up and had a look.

I can honestly say that, while I appreciated her efforts, and found some of the pieces interesting, I think her message (and there definitely was one) eluded me.

For example, one piece was a stark white, full-size woman in papier-mâché, crawling out of a real clothes dryer.

I did sneak a few photos…

This first one is life size:

I believe it’s cardboard and paper.

This one is tiny:

The figures are about 3 inches.

I have to admit I was fascinated… and a bit bemused.

I’m fascinated and intrigued by the time, effort, and technique that goes in to creating the pieces and bemused as to the why.

I guess that defines art, doesn’t it~